Cheesy Broccoli Cornbread

Cheesy Broccoli Cornbread is a great way to sneak extra veggies into a meal. Broccoli and cheese taste so good together and with 1 1/2 cups of shredded cheddar cheese, this recipe really capitalizes on that flavor combination.

This recipe is so easy and it is made in a 9X13-inch pan so it is great for sharing at picnics or potlucks. Kids will love this recipe and it is simple enough for them to help make.

Two boxes of cornbread mix are used. You can use Jiffy, but it will be a little on the sweet side. A cup of cottage cheese really keeps the cornbread moist.

The cornbread mix and cottage cheese get mixed together with a chopped up onion. I like to finely chop it since it doesn’t cook for a real long time. The remaining ingredients are four eggs, 3/4 melted butter, cheddar cheese, a pinch of cayenne pepper and frozen broccoli that has been thawed. You’ll want to take a knife to the broccoli and get it finely chopped. Then it blends into the cornbread much better.

About 40 minutes in the oven and this Cheesy Broccoli Cornbread is ready to be eaten. Leftovers keep better than cornbread typically does because of the moisture form the broccoli. Be sure to store any leftovers in the refigerator and you can reheat in the oven or microwave.

Cheesy Broccoli Cornbread is a great way to sneak extra veggies into a meal. Broccoli and cheese taste so good together and with 1 1/2 cups of shredded cheddar cheese, this recipe really capitalizes on that flavor combination.

Course: Breads

Cuisine: Southern

Servings: 16

Author: Christin Mahrlig

Ingredients

1cupcottage cheese

4largeeggs

3/4cupbutter,melted

1medium onion,finely chopped

pinch ofcayenne pepper

2(8.5-ounce) packagescorn bread mix

1(12-ounce) packagefrozen chopped broccoli, thawed(I like to chop it up finely)